I recently received another batch of ginormous sweet potatoes from my neighbors. Happy dance! Like the last batch, these are too big to just stick in the oven and bake. So I cut one of them up and roasted it. As much as I love a good baked sweet potato with butter, cinnamon, and sugar, these slightly sweetened roasted sweet potatoes are now near and dear to my heart.
This was an experiment gone right for me! I have roasted sweet potatoes with rosemary and olive oil before, but I wanted to try something new this time. Thanks to a bad experience as a child, I do not really like honey. But I tolerate it baked in foods, and it complemented the natural sweetness of the sweet potato. And the olive oil and salt gave it a nice sweet/savory/salty combo. Yummy!
The only way I got my husband to stop eating these was by telling him that if he saved some, I would make sweet potato biscuits with the leftovers. To make the biscuits, I used this recipe for Rosemary Sweet Potatoes Biscuits, except that I excluded the garlic and rosemary, and I used honey instead of sugar, which I added with the milk.
All you need to do to make these is to cut up about 5 cups of peeled sweet potatoes. To ensure even cooking, try to make all your pieces about the same size. If you have a funky shaped sweet potato, that can be difficult.
Combine the honey and olive oil and toss the sweet potatoes with the mixture.Add a little salt, then spread on a baking sheet and bake until the potatoes are soft. Enjoy!
Honey-Roasted Sweet Potatoes
5 cups of sweet potatoes, washed, peeled, and cut into 1-inch cubes
2 Tbsp olive oil
1 Tbsp honey
salt to taste
Preheat oven to 400 degrees. Line a large baking sheet with foil and spray with cooking spray and set aside.
Stir together olive oil and honey in a small bowl.
In a large bowl, toss sweet potato cubes with honey and olive oil mixture. Add salt to taste.
Spread sweet potatoes over the baking sheet. Bake for 45-50 minutes or until potatoes are soft, stirring halfway through.